Crock Pot Buffalo Chicken and Black Bean Chili

I knew this week’s Crock Pot Thursday recipe was going to be a winner, but I was shocked at how much I loved this healthy Crock Pot Buffalo Chicken and Black Bean Chili. It’s full of delicious vegetables, and the chicken, beans, and spices come together beautifully.

Now, as far as chili goes, this one isn’t the thickest you’ll ever see, but the consistency is still hearty and rich, and it definitely gives off a strong chili vibe. My husband really enjoyed it, and kept commenting on how good it was as he tore into his second bowl. This is huge, as his usual high praise for any soup type dinner is, “It’s decent. I mean, for soup.”

This tasty slow cooker recipe makes a ton of chili, which is great if you plan on feeding a crowd, if you like leftovers, or if you’re like me, and enjoy making extra servings to throw in the freezer for those nights when “What’s for dinner” catches you off guard. I know my family wants to eat every single day, but honestly, it surprises me sometimes. I think, “Dinner? Didn’t I just make that last night? And you want me to do it again?”

Now, I used 1/2 cup Frank’s Red Hot in our chili, but if you like a little more kick, use 3/4 cup. Even with the lesser amount of Frank’s, my six-year-old thought it was too spicy, but her eight-year-old brother scarfed down his bowl happily. I served it with cornbread, and the kids had sour cream and cheese on theirs to cut the heat a little.

Feedback

Kim

The flavor of this “chili” is wonderful and I love the fact that it’s a healthy alternative. I put chili in quotes because it’s more of a soup – the liquid ends up pretty thin. After our first meal, I strained out the liquid and brought it to a brisk boil. It thickened up nicely and I tossed it back into the pot. Our second meal was even better. All the chunky veggies add to the bulk but it still tastes like chili. This has got a good kick to it, so the kids got chicken strips that night. More for us!

Linda

We loved the flavor, aroma, and appearance of this chili. It is indeed more like a chili flavored spicy chicken vegetable soup. I like the lighter quality of this chili. My husband added sour cream to his. I put some shredded Mexican blend cheese on mine. My son added corn bread. All of these thickened it up really nicely. It makes a lot of soup, and makes great leftovers!

Me

I topped my chili with cilantro and a squirt of lime, and I loved, loved, loved it. This chili is going into our regular rotation for sure!

Don’t miss a thing! Subscribe, and I’ll shoot you an email for every new post!

Related

2 thoughts on “Crock Pot Buffalo Chicken and Black Bean Chili”

First off I smoked my chicken on the smoker (hickory of course).
I used only one 32oz of chicken broth (because that’s all my crock pot would hold). Added 1 12oz can of diced tomatoes (i prefer more tomatoes in my chili). Up the Franks Red Hot to Franks Red Hot Buffalo style to a whole 12oz bottle. Also used my favorite chili packet (your choice) in stead of the chili powder and cumin. It really gave it that “chili” texture instead of “soup”. I really enjoyed using this recipe and tweaking to my preference. The whole party absolutely loved it! GO CHIEFS!!